Chicken Taco Soup

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This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. It freezes great too! Here is the base.

What you need:

4-5 cups cooked chicken

1 -16oz can black beans or kidney beans

2 -10oz cans chopped tomatoes with green chilies

2 cups frozen corn

1 1/2 T cumin

1 1/2 T coriander

2T chili powder

ground red pepper (optional to taste)

salt & pepper to taste

6 cups chicken stock

2T vegetable oil

masa or corn flour mixed with water to make a smooth paste

How To:

Pour the oil into a large heavy bottomed saucepan. Add the chicken and spices. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Stir into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!

Crock Pot Split Pea & Ham Soup

I LOVE soup! I LOVE my crock pot! To me soup and crock pots are a marriage made in heaven; a gift to us from God! Here is a delicious, no fuss soup for any night of the week.

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Ingredients:

7-8 cups water (I use half water half chicken stock)
1 (16 ounce) package dried split peas, rinsed and sorted
salt & pepper to taste
1 bay leaf
pinch dried thyme
3 medium carrots, cut into 1/4 inch slices (1 1/2 Cups)
2 stalks celery, finely chopped (1 Cup)
1 medium onion, chopped (1/2 cup)
2T butter
1 ham bone or 1-2lbs cubed ham
1/2 – 1 cup half and half or heavy whipping cream (optional)

How to:
Mix all ingredients except the cream in 5qt crock pot.
Cover and cook on low heat 7-8 hrs or on high heat 5-6 hours until peas are tender. If using ham bone remove it from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin.
Stir ham into soup. Stir in cream
Stir well before serving.